It’s time for cake! It’s been too long…
I know I know, I haven’t put up a new cake recipe in some time but it’s better late than never right? Introducing you to this delightful and fresh Lemon and Tahini Cake, what a great combination! I adapted the recipe from Arman from The Big Man’s World and it turned out so well! Thanks Armond!
This cake ties together fresh lemon with the earthiness of the tahini, have you ever thought of paring those two flavours together? Yeah me neither, until now. The cake itself tastes mostly of the tahini with hints of lemon cutting through, yummy! The best part? The frosting, always the frosting!
I decided to make the frosting completely vegan, yay! I have used this frosting before on cakes and cupcakes, thanks Mum for introducing it to me! It’s the best! Just not the best on those really hot days and the inside of your house feels like a sauna, thats the downside of coconut oil, it melts completely at 24+ degrees. So thats why I recommend when it’s hot to keep this cake refrigerated, because of the frosting, it looses it’s shape and texture otherwise. But it’s the BEST tasting vegan frosting that bursts with fresh lemon, oh so refreshing!
Do you guys love Netflix? SO I’m still sort of a newbie to Netflix but I’m slowly discovering shows that are so addictive! My current favourite (which I just discovered it on Netflix this evening, now it’s midnight as I’m writing this because I couldn’t drag myself away) is Fuller House! Amongst many other favourites, I can see myself binge watching the first 2 seasons of Fuller House. You remember Full House yeah?! Well if you were a huge fan of that, I promise you will LOVE Fuller House, I just love how cheesy it is, it warms my heart 🙂
So now you’re updated on my T.V. show situation, I’m going to get off to snooze land, I hope you enjoy this tasty, refreshing and EASY cake! Let me know how you go!
- Dry Ingredients
- 2 cups oat flour, gluten free
- ½ cup coconut sugar
- 1 Tbsp baking powder
- Zest of 1 medium-large lemon
- Pinch of Himalayan pink salt
- Wet Ingredients
- ¾ cup almond milk
- Juice of 1 medium-large lemon
- 1 large egg
- 1 tsp vanilla bean extract
- ¼ cup tahini
- Lemon Frosting
- 60g coconut oil, solid
- 3-4 cups icing sugar
- 2-3 Tbsp lemon juice
- Fresh lemon slices, to serve
- Preheat oven to 180ºC (356ºF). Line a 8” round cake tin with baking paper, set aside.
- In a large mixing bowl, combine all dry ingredients together, set aside.
- In a small mixing bowl, combine all wet ingredients together except tahini.
- Whisk through tahini, it will be thick, just keep whisking it through.
- Pour wet mixture into dry mixture, whisk until well combined and smooth.
- Pour batter into prepared tin.
- Bake for 25-30 minutes or until a tooth pick inserted into the middle comes out clean.
- Cool in pan for 15 minutes.
- Remove from tin and transfer to a wire rack to cool completely.
- Lemon Frosting
- In a mixing bowl, whisk coconut oil until smooth.
- Gradually add icing sugar, 1 cup at a time and tablespoons of lemon juice, alternating between both, until the consistency is thick like frosting.
- Spread frosting over the cooled cake.
- Serve with fresh lemon slices, if desired.
The frosting will melt off the cake if it’s left out in a warm room or if the temperature is quite hot outside. I like to leave mine in the refrigerator, depending on the weather. Otherwise if it’s cold enough at a suitable temperature, store it in the pantry, this will keep the cake light and fluffy.